Almond Chicken And Vegetables
You can never have too many main course recipes, so give Almond Chicken And Vegetables a try. This gluten free and dairy free recipe serves 1. One serving contains 2083 calories, 168g of protein, and 143g of fat. A mixture of peanut oil, vegetable oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh gingerroot you could follow this main course with the Gingerbread With Fruited Compote as a dessert. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Combe first 6 ingredients, stirring well.
Add chicken pieces; mix well and refrigerate for 15 minutes.
Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute.
Add chicken, and stir-fry for 5 minutes, or until lightly browned.
Remove with a slotted spoon; drain on paper towels.
Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (
Add additional oil, if needed.).Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well.
Add this mixture to the wok. Bring to a boil.
Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion tops, if desired.